Process of making beer.



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G -L RAGE-0F ST LETQ E QBI Z- rnoonss or ING; BEER.

No Drawing.

To all whom it may concern:

Be it known that I, CARL EACH, a subject of the King of Prussia, and residing at Stapleton, in the county of Richmond and State of New York, have invented a certain new and useful Process of Making Beer, of which the following is a specification.

My invention relates to the process of male ing beer and particularly to the kraeusening step therein, the object of my invention being to produce a cheaper and better beer by the use of a novel kraeusening wort and process.

Beer as now commonly brewed, and by beer I mean to include both bottom'fermen-ted beer, (lager beer) and top fermented beer (sparkling ales) ,is made from a beer wort which, after fermentation, is stored and finally finished by artificial carbonation or by the kraeusening process. The latter process consists in adding to the fully fermented wort a suitable quantity of a newwort which has entered the first stage of fermentation; so that the continued fermentation caused by the addition of this fresh wort produces fermentation carbonic acid gas which gives the beer its desired sparkle and life. After fining, the fermented wort finally represents the product called beer which is filtered and run into small casks for transportation to the consumer.

The common practice is to make the kraeusening wort of the same character and constituents as the main wort so that the only difference lies in the fact that the main or fermentation wort has been completely fermented, while the kraeusening Wort has but just reached the first stage of fermentation. l have discovered however that the quality and character of the beer may be greatly influenced, as to taste, appearance, keeping qualities and alcohol content, by differentiating the kraeusen'wort from the main beer wort. While the primary-function of this kraeusen-wort is of course to produce the properties of the beer, I have found that it may also be used to add to the palatability, and foam-keeping qualities of the beer. It should comprise for the most part, unfermentable matter such as dextrin, a sufficient quantity of sugar to insure the production of carbonic acid gas, and only a very small percentage of soluble albuminoids inasmuch as the latter disturb the brilliancy and keeping qualities of the beer. I therefore pro pose to make a kraeusen-wort of adifferent Specification of Letters Patent.

Patented Dec. '21, 1915.

Application filed Getober 11, 1911. Serial No. 654,013.

chemical composition from the main beer wort in order to attain the characteristics mentioned. The main beer wort I make, as usual, rich in soluble albuminoids and pep tones in order to produce a sound and thorough fermentation and to allow the proper development of the beer yeast; while on the other hand I make a kraeusen-wort having a very small percentage of soluble albuminoids and peptones, but possessing a suilicient percentage of malt sugar to produce a sulficiently large quantity of carbonic acid gas during the kraeusening process. The beer wort proper therefore, I make with an abundance of malt, while the kraeusen-wort I make with as little malt as possible. For ex.-

ample, for the beer wort I use a mixture or malt and raw grain in which the percentage of malt is not less than 50% of the total weight. The beer wort from this is produced according to well established 'brewhouse methods. For the kraeusen-wort however, I use a mixture of malt and raw grain in which the percentage of malt is lower than that of the raw cereals and preferably very much lower. 1 have found indeed that an excellent kraeusen-wort may be made when using as low as 5% malt; and preferably the malt employed for the kraeusen-wort should never exceed 20% to 30% of the raw grain used.

As an illustration of my process, the following example may be given, of the manner in which say 100 barrels of beer is made. For this quantity of beer barrels of ordinary beer wort. is required and 20 barrels of kraeusen-wort. For the 80 barrels of ordinary beer wort I take for example 2,000 lbs. malt and 2,000 lbs. corn grits. The malt is mashed in water at F., one barrelof water for each lbshmalt being used in the usual mash filter tub. The 2,000 lbs. corn grits are mashed in 20 barrels of Water at 115 F. in the usual corn cooker, the mash being gradually raised to boiling point (212 F.) and boiled-for about an hour. The malt and raw grain mashes are then mixed bringing the temperature of the mixture to about 165 F., which is maintained for about forty-five minutes and the sweet liquid called beer wort then drawn off, fifty barrels of sparging water being added to allow for 10 barrels water remaining in the grains in the filter-tub. The collected worts are then boiled for an hour and a half with:

about 40 lbs. hops. The hopped wort is then strained ofi', cooled and mixed with about 80 lbs. yeast, fermented and after fermentation is run into cellar storage casks. For the 20 barrels of kraeusen-Wort I take 900 lbs. grits, mash in 10 barrels of water at ll5 F., raise the temperature of this mash to the boiling point and cook for one hour.

' Ihe grits mash I run into barrels cold water in the mash tub, where resulting temperatureof 165 F. is obstained. In this mash I now mix 100 lbs. finely ground malt and allow the'same to stand until substantially all the starch present is transformed into. dQXtliIl' and; sugar. Whereupon "I transfer the mash to a filter-press; The turbid wort is then passed through this filterpress where it is clarified, into a kettle, where it is boiled for an hour and a half with 10 lbs; hops. The hopped wort is then passed through the hop strainer and cooled to fermenting temperature. To this wort 20 lbs. yeast is added, and fermentation allowed to set in, after which this kraeusenwort is added to the properlyfermentedSO barrels of beer wort. The mixture of beer 'wort and'kraeusen-wort is fined and stored several weeksnntil it has acquired the de-:'

sired degree of ripeness after which time it is filtered and filled into the usual small transportion casks.

Obviously the proportions stated are given merely by way of example and areby no cost of producing the beer by reason of the lower cost of raw grain over malt. 'At the same time it is obvious that the resulting product will in any case possess'a sparkle equal to that of any beer now prepared by the kraeusening process, and at the same time will remain clearer and free from sedi-' ment since the kraeusen-wort carried into the beer wort a much lower proportion of albuminoids and peptones than the kraeusenwort now commonly employed.

Copies of this patent may be obtained for I claim as my invention:

1. A method of kraeusening beer which consists in adding to a fermented beer wort, a kraeusenwort made from a mash in which the raw grain predominates over the malt, for the purpose described.

2. A method of kraeusening beer which consists in adding a kraeusen-wort made from a mash in which the raw grain predominates over the malt, to a fermented beer wortvmade from a mash in which the percentage of malt is at least equal to that of. the raw grain used. 7 V

, 3.fA method of kraeusening beer which consists in preparing a fermented beer wort from a mashiin which the percentage of malt is at least equal to that of the raw grain used, subsequently preparing a kraeus en-wort by mashing a ,mixtureof raw grain and malt in which the percentage of raw. 3

grain largely exceeds the percentage of malt, passing this mash through a filter press after the starch present-in the mash has been converted into maltose and dextrin, boiling the extracted wort with hops, straining the hopped wort, pitching the same with yeast after cooling and adding to the beer the thus prepared kraeusen-wort after 'initial fermentation has begun, substantially as described. 1

at. A method of kraeusening beer which consists in adding to a fermented beer wort a kraeusen-wort made from a mash in which the malted grain does not exceed 30 per cent. of the total grain used.

5. A. methodof kraeusening beer which consists in preparing from a mash comprising not less than fifty per cent. by weight of malt, a fermented beer rich in soluble albuminoids and peptones, preparing froma mash comprising not over thirty per cent. malt, a kraeusening wort rich in dextrins but poor in albuminoids andpeptones, and

adding said wort in suitable proportions to.

the beer, substantially as described.

In testimony whereof I'have signed my name to this specification, in the'presence of two subscribing witnesses.

CARL EACH.

Witnesses: V

WVALTER Anna, M. E. KEIR.

five cents each, by addressingrthe Commissioner of Patents, Washington, D. 0.? 

